If you’ve ever dreamed of creating restaurant-quality pasta right in your own kitchen, this Homemade Ricotta and Spinach Ravioli Recipe is exactly what you need. Combining silky, tender pasta sheets filled with a luscious blend of creamy ricotta, sharp Parmesan, and vibrant spinach, this dish brings the heart of Italian cooking to your table. Each bite delivers a perfect balance of fresh flavors and comforting textures that will make you fall in love with homemade pasta all over again. Whether you’re impressing friends or enjoying a cozy night in, these ravioli are guaranteed to delight your taste buds.
Ingredients You’ll Need
Simple, fresh ingredients are the secret behind the magic of this recipe. Each component plays a vital role—flour and eggs form the delicate dough, while the cheeses and spinach create a rich, flavorful filling that’s as delicious as it is colorful.
- 2 cups all-purpose flour: The foundation of your pasta dough, giving it structure and chew.
- 3 large eggs: These bind the dough and add richness for a tender texture.
- 1/2 tsp salt (for dough): Enhances the flavor from the start.
- 1 cup ricotta cheese: Provides creaminess and mild tanginess.
- 1/2 cup grated Parmesan cheese: Adds a sharp, savory depth to the filling.
- 1/2 cup cooked spinach, squeezed dry and finely chopped: Gives vibrant color and a subtle earthiness.
- 1 egg yolk: Binds the filling ingredients together.
- 1/4 tsp nutmeg: A warm spice that complements the cheese beautifully.
- 1/4 tsp salt (for filling): Balances the flavors inside.
- 1/4 tsp black pepper: Adds a subtle kick and enhances overall taste.
- 2 tbsp butter or olive oil: For cooking and tossing the finished ravioli.
- Fresh sage or basil (optional): Adds a fragrant herbal note when serving.
- Grated Parmesan for garnish: A finishing touch that elevates every bite.
How to Make Homemade Ricotta and Spinach Ravioli Recipe
Step 1: Prepare the Pasta Dough
Start by mounding the flour on a clean surface or in a large bowl. Create a well in the center, then crack in the eggs and sprinkle in the salt. Using a fork, gradually incorporate the flour into the eggs until a shaggy dough forms. This hands-on step lets you feel the dough’s transformation. Knead the dough for about 8 to 10 minutes until it’s smooth, elastic, and ready to be rested. Wrapping it and letting it rest for 30 minutes helps relax the gluten, making rolling it out a breeze.
Step 2: Prepare the Filling
While the dough takes a break, mix the ricotta, Parmesan, cooked spinach, egg yolk, nutmeg, salt, and black pepper in a bowl. Stir gently until well combined into a creamy, flavorful filling. This mixture packs both the freshness of spinach and the indulgence of cheese, creating the perfect heart for your ravioli.
Step 3: Roll Out the Dough
Divide the rested dough into two halves. Using a pasta roller or rolling pin, roll each portion out on a floured surface until it’s paper-thin, approximately 1/16 inch thick. The thin sheets are crucial for delicate ravioli that cook quickly and melt in your mouth.
Step 4: Assemble the Ravioli
Lay one sheet on a floured working surface and dollop small teaspoons of filling about an inch apart. Use a brush dipped in water to wet the dough between each mound—this is the “glue” that seals the ravioli. Carefully place the second pasta sheet on top. Gently press around each filling to seal edges, avoiding air pockets. Cut into squares with a knife or ravioli cutter, then press edges once more to lock each parcel tightly.
Step 5: Cook the Ravioli
Bring a large pot of salted water to a rolling boil. Drop the ravioli in batches, cooking for 3 to 4 minutes or until they float to the surface. This floating moment signals perfectly cooked pasta. Use a slotted spoon to remove them carefully and drain gently to prevent tearing.
Step 6: Toss and Serve
Warm your butter or olive oil in a skillet, then toss in the ravioli to coat them in a light, fragrant sauce. This simple step enhances the luscious filling and pasta without overpowering it. Finish with freshly grated Parmesan and optional herbs like sage or basil for a pop of aroma and color.
How to Serve Homemade Ricotta and Spinach Ravioli Recipe
Garnishes
Adding a scattering of grated Parmesan is a classic choice, but don’t stop there. Fresh sage leaves crisped in butter or a sprinkle of chopped basil bring herbal brightness. A drizzle of good quality olive oil or a few cracks of black pepper also elevate the flavors beautifully.
Side Dishes
Keep it simple with a crisp green salad tossed in lemon vinaigrette for a refreshing counterpoint. Roasted vegetables like asparagus or cherry tomatoes add seasonal sweetness and color on the side. If you want a heartier meal, creamy mushroom risotto or crusty garlic bread pairs wonderfully with these ravioli.
Creative Ways to Present
Try serving your ravioli in a shallow bowl with a light broth or a bright tomato sauce to change the experience. For special occasions, stack as little towers on plates, garnishing each with microgreens or edible flowers. Offering a variety of finishing oils such as walnut or chili oil invites your guests to customize their bites.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra ravioli, store them in an airtight container in the refrigerator for up to two days. Make sure to separate layers with parchment paper to prevent sticking and preserve their delicate shape.
Freezing
This Homemade Ricotta and Spinach Ravioli Recipe freezes beautifully. Arrange uncooked ravioli on a parchment-lined tray, freeze until solid, then transfer to a freezer bag. You can cook them straight from frozen by adding a minute or two to the boiling time, making for convenient future meals.
Reheating
The best way to reheat ravioli is gently: simmer them in salted boiling water until heated through or toss briefly in a skillet with a bit of butter. Avoid microwaving as it can make the pasta rubbery and the filling dry out.
FAQs
Can I use gluten-free flour for the pasta dough?
Absolutely! Just keep in mind that gluten-free dough can be more delicate, so handle it gently when rolling and shaping. Adding a binder like xanthan gum or using a blend designed for pasta will help maintain elasticity.
How do I prevent the ravioli from sticking together?
Make sure to dust the pasta sheets and filled ravioli generously with flour during assembly. Also, don’t overcrowd the pot when cooking; boil in batches with plenty of water to keep them separate.
Can I substitute the spinach with other greens?
Yes! Swiss chard, kale, or beet greens work wonderfully after being cooked and finely chopped. Just squeeze out excess moisture to avoid a watery filling.
Is it necessary to rest the dough?
Resting the dough allows the gluten to relax, making it easier to roll out and less likely to shrink while cooking. Skipping this step can lead to tougher pasta, so a quick 30 minutes rest really pays off.
What sauces pair best with this ravioli?
This recipe shines with simple butter and sage or olive oil with herbs. You can also try a light tomato sauce or a delicate cream sauce that won’t overpower the cheesy spinach filling.
Final Thoughts
There’s something truly special about making pasta from scratch, and this Homemade Ricotta and Spinach Ravioli Recipe is a wonderful place to start. The creamy filling wrapped in tender sheets of pasta is comforting, elegant, and surprisingly easy to master. I encourage you to try it for your next meal—you’ll love the warm applause from family and friends when they taste your kitchen masterpiece!
Print
Homemade Ricotta and Spinach Ravioli Recipe
- Prep Time: 45 minutes
- Cook Time: 5 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
- Diet: Vegetarian
Description
This classic homemade ravioli recipe features tender pasta filled with a creamy ricotta, spinach, and Parmesan mixture. Perfect for a comforting and elegant Italian main course, the ravioli are cooked until tender and tossed with melted butter or olive oil, then garnished with fresh herbs and Parmesan for a delightful meal.
Ingredients
For the pasta dough:
- 2 cups all-purpose flour
- 3 large eggs
- 1/2 tsp salt
For the filling:
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup cooked spinach, squeezed dry and finely chopped
- 1 egg yolk
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/4 tsp black pepper
For cooking and serving:
- 2 tbsp butter or olive oil
- Fresh sage or basil (optional)
- Grated Parmesan for garnish
Instructions
- Make the pasta dough: On a clean surface or in a large bowl, mound the flour and create a well in the center. Add eggs and salt into the well and gently mix with a fork, gradually incorporating flour to form a shaggy dough. Knead the dough for 8–10 minutes until it is smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes to relax.
- Prepare the filling: In a mixing bowl, combine ricotta cheese, grated Parmesan, cooked spinach, egg yolk, nutmeg, salt, and black pepper. Mix thoroughly to create a uniform filling. Set aside.
- Roll out the dough: Divide the rested dough into two halves. Roll each half into a thin sheet approximately 1/16 inch thick using a pasta roller or a rolling pin, dusting with flour as needed to prevent sticking.
- Assemble the ravioli: Place one sheet on a floured surface. Spoon small mounds (about 1 teaspoon) of the filling spaced about 1 inch apart onto this sheet. Brush water between the filling mounds to help seal. Lay the second sheet on top and gently press around each mound to seal the edges, ensuring no air pockets remain. Cut into individual squares with a knife or ravioli cutter and press the edges firmly to secure.
- Cook the ravioli: Bring a large pot of salted water to a boil. Carefully add the ravioli in batches and cook for 3–4 minutes or until they float to the surface, indicating doneness. Drain gently using a slotted spoon.
- Serve: Toss the cooked ravioli with melted butter or olive oil. Garnish with fresh sage or basil and extra grated Parmesan cheese. Serve immediately for the best texture and flavor.
Notes
- For easier preparation, consider using a ravioli mold or store-bought wonton wrappers.
- The filling can be customized with mushrooms, meat, or butternut squash to suit your tastes.
- Ravioli can be prepared in advance and frozen before cooking; cook them directly from frozen by boiling a minute or two longer.
